Chicken Piccata

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken between 2 large sheets of plastic wrap.
  • Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
  • Sprinkle chicken with salt and pepper.
  • Mix 1 tablespoon butter and 1 1/2 teaspoons flour in small bowl until smooth and set aside.
  • Place additional flour in shallow baking dish.
  • Dip chicken into flour to coat; shake off excess.
  • Heat 1 tablespoon oil in each of 2 heavy large skillets.
  • Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3- 4 minutes per side.
  • Transfer chicken to platter; tent with foil to keep warm.
  • Bring wine, lemon juice and broth to boil in one of the skillets over medium-high heat.
  • Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
  • Stir in capers, parsley and remaining 2 tablespoons butter.
  • Season sauce to taste with salt and pepper.
  • Pour sauce over chicken and serve.
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